I could have called these Indian buckwheat crepes, Indian buckwheat tacos, or Indian burritos. Depending on how large, thick, or thin you make the buckwheat wrappers, and the way you choose to roll/fold them, they could be the base for all manner of delicious meals! But the filling screamed kati roll to me. And I loved the idea of a nutty, protein-packed buckwheat wrapper in place of the traditional paratha. So kati rolls they are.

For those of you who don’t know what I’m talking about, a kati roll is comprised of some deliciously spiced filling (either meat-based or vegetarian) wrapped in a buttery Indian flatbread (the aforementioned paratha). Kati rolls are sometimes made with other types of flatbread – hence my justification for making buckwheat ones! If you live in the New York area, I recommend checking out Desi Galli – they have some really yummy filling choices and make a very nice chickpea flour wrap.

So enough about other kati rolls, let’s get to this one. Golden fried paneer, spicy chickpeas, and a bright carrot slaw that will knock your socks off all rolled up in a delicious nutty buckwheat wrapper. Highly recommended with my Mint Chutney or a nice raita. And if you don’t feel like making a batter, you can always turn this into a bowl and serve the fillings over your favorite grain. You can also make the wrappers in advance and store them wrapped in foil in the fridge or the freezer – just reheat them in a lightly oiled cast iron pan like you would a tortilla. (They are arguably even better this way because the outside will crisp up slightly when you reheat them, but they’ll still remain tender on the inside and flexible for rolling/folding.)